Fondant-iced pithivier
The classic French pithivier is a traditional dessert, rather like the Epiphany galette: puff or flaky pastry (pâte feuilletée) filled with almond cream. But there is also an iced cake version called a "pithivier fondant": moist, very simple, and without the puff pastry. Here's how to make it.
29 K 3.7/5 (6 reviews)
1 hour 60 min.
Easy
4 Fondant-iceds pithivier
3 IngredientsLast modified on: March 2nd 2022
For 4 Fondant-iceds pithivier, you will need:
- 1
15.8 oz almond cream or frangipane - 2
3.5 oz fondant icing - 3
1.4 oz candied fruit
Change these quantities to make:
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Times for this recipe
Preparation: 20 min.
Resting: 1 hour
Cooking: 40 min.
All in all: 1 hour 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Preheat the oven to 360°F (180°C).
Cut a circle of cooking parchment to fit your tin or mould (this one is 8 inches/20 cm diameter). Butter the tin generously and lay the paper circle in the bottom.
Cut a circle of cooking parchment to fit your tin or mould (this one is 8 inches/20 cm diameter). Butter the tin generously and lay the paper circle in the bottom.
Stage 2 - 3 min.
Spread 15.8 oz almond cream or frangipane evenly in the tin and level the top.
Stage 3 - 40 min.
Bake for 40 minutes.
Stage 4 - 1 hour
Turn out while still hot (but not burning) by turning the tin upside down onto a wire rack.
Remove the paper and leave to cool.
Remove the paper and leave to cool.
Stage 5 - 10 min.
Melt 3.5 oz fondant icing in a bain-marie and spread over the top of the cake.
Stage 6 - 2 min.
For a finishing touch, decorate the top with candied fruit.
Remarks
You can vary this recipe by using a hazelnut buttercream or pistachio cream.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 410 RDI=160 % | 1,840 RDI=170 % | 1,760 RDI=270 % | 2,270 RDI=110 % | 9,510 RDI: 110 % |
| Per 100 g | 70 RDI=30 % | 310 RDI=30 % | 300 RDI=50 % | 380 RDI=20 % | 1,610 RDI: 20 % |
| Per piece | 100 RDI=40 % | 460 RDI=40 % | 440 RDI=70 % | 570 RDI=30 % | 2,380 RDI: 30 % |
How much will it cost?
- For 4 Fondant-iceds pithivier : 4.65 €
- Per Fondant-iced pithivier : 1.20 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Almond cream or frangipane
You can get more informations, or check-out other recipes which use it, for example: Apricot and almond cream tart, Tarte Bourdaloue, Late summer tart with plums and apricots, Mirlitons of Guipavas, Apple amandine tarts from Brélès, ... See them all 15
Fondant icing
Like these other recipes: Chocolate eclairs, Arizona cupcakes, Chinois, ... See them all 3
Candied fruit
Like these other recipes: Provençal colombier for Pentecost, Panettone, Sicilian Epiphany Pie, Hazelnut and orange cake, ... See them all 4
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